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Rhubarb Streusel Muffins Recipe

Rhubarb Streusel Muffins Recipe

What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. The snacks are based on a coffee cake recipe.
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:18 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 3 cups chopped fresh or frozen rhubarb, thawed
  • TOPPING:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Directions

  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
  • 2. Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
  • 3. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 each: 238 calories, 11g fat (5g saturated fat), 36mg cholesterol, 149mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein.

Reviews for Rhubarb Streusel Muffins

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MY REVIEW
robertarain User ID: 8872794 248869
Reviewed May. 31, 2016

"Aweful...caved in the center....middle would not cook..."

MY REVIEW
annakate27 User ID: 3415993 248026
Reviewed May. 9, 2016

"Very tasty and moist. perfect without substitutions."

MY REVIEW
toolbarsco User ID: 6725667 91840
Reviewed Aug. 30, 2014

"I baked these for new neighbors as a welcome gift--wow--what a great gift! They are so tasty--hubby said they are the best muffins he's ever had! I ended up baking them for almost 30 minutes--just couldn't get that toothpick to come out clean any sooner."

MY REVIEW
shecooksalot User ID: 5888460 131835
Reviewed Aug. 18, 2014

"Had a lot of rhubarb to use up, so dug around in my recipes to try folder and found these. They were very good and the recipe made 25 muffins, so I ended up freezing quite a few. I didn't have pecans on hand, so I substituted walnuts. I'll make these next time rhubarb season rolls around again."

MY REVIEW
Michelle J. Zimmerman User ID: 1351552 107527
Reviewed Jun. 7, 2014

"My daughter, who thought she hated rhubarb, tried one of these thinking that they were apple muffins. She loved them even when I told her they were rhubarb. It's one of her requested recipes now! They're excellent"

MY REVIEW
ohenley User ID: 6878948 34576
Reviewed Jun. 4, 2014

"I made these muffins and followed the recipe exact. I ended up with 24 muffins but they were awesome!!! I will definitely keep this recipe."

MY REVIEW
MurphyNJ User ID: 7103738 102556
Reviewed May. 24, 2014

"I understand why this recipe won a prize! I made them with rhubarb from the one plant in my garden and it was just enough. I didn't have to make a special trip to the grocery store since I had everything else in my cupboard and refrigerator. I used the 'new' baking cups which don't need a muffin pan, have a low profile and specified a shorter baking time. I baked 14 muffins for 25 minutes until done. I served them to my bed and breakfast guests with a dollop of whipped cream on top. Every crumb was gobbled up!"

MY REVIEW
NancyStillman User ID: 6381604 59937
Reviewed Jun. 27, 2013

"Wonderful flavor, stayed super moist. Will go into my favorite rhubarb recipes."

MY REVIEW
LittlePud User ID: 7293980 45985
Reviewed Jun. 7, 2013

"..sorry, forgot to give it five stars, actually should have ten!"

MY REVIEW
LittlePud User ID: 7293980 204797
Reviewed Jun. 7, 2013

"Amazing. Just made my third dozen this week. I use my largest size muffin tin with some "Giant" paper cups I bought at dollar store. I very lightly grease around the rims so they don't stick... not too much as can make papers oily. I double the streusel and "pat it down" on the muffins and cook for 30 to 35 minutes. Even past rhubarb haters love these!!!"

MY REVIEW
ButterLovingGirl User ID: 2638029 34438
Reviewed Feb. 5, 2013

"Amazing recipe that I will use a gain and again! Super moist, perfect amount of tangy rhubarb!"

MY REVIEW
alaskakaren User ID: 3921099 102555
Reviewed Mar. 4, 2012

"So good!"

MY REVIEW
iamamomof6 User ID: 5393126 59936
Reviewed Jul. 4, 2011

"I am not a rhubarb fan, but my sister in law baked these for breakfast when they visited us and they were DELISH! I am now excited to pick rhubarb, I didn't know it could be so good! They are a little hard to get out of the pan, the streusel topping melts all over, but soooo worth the extra trouble!"

MY REVIEW
ssminn23 User ID: 1053270 124569
Reviewed May. 3, 2011

"These are fantastic! They're our favorite muffins. Moist, flavorful and delicious. A great use of rhubarb."

MY REVIEW
ndpb User ID: 4308351 83593
Reviewed Nov. 5, 2009

"I would recommend doubling the streusel topping! Very tasty, but my muffins fell and were too dense."

MY REVIEW
diskemp User ID: 1140367 84659
Reviewed May. 9, 2009

"I'm going to make them for myself for mother's day weekend"

MY REVIEW
fryer_mi User ID: 76798 34434
Reviewed Apr. 30, 2008

"DD and grandkids are coming for the week-end, and my rhubarb will be ready to pick. Thanks for sharing the recipe, I copied it and will be making muffins this week-end."

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